We love all things churro-flavored so it’s no surprise these Churro Cheesecake Bars are one of our favorite desserts to make. With layers of flaky dough, creamy cheesecake filling, and a cinnamon sugar topping, they are always a hit at parties and family gatherings.
The best thing about this recipe is the combination of that classic churro flavor with a rich, creamy cheesecake center. We have tested this recipe many times to make sure the layers bake up perfectly, and the texture stays soft and delicious. This is one we make for holidays, potlucks, and anytime we need an easy dessert that everyone loves.
If you love this recipe, be sure to try Sopapilla Cheesecake, Cinnamon Roll Cake, Snickerdoodles, and Cheesecake Bars, all easy desserts that disappear fast.
Why you’ll love it + Why it works:
- Ready to enjoy in only 30 minutes. From start to finish, this bar recipe is out of the oven and in your tummy in 30 minutes!
- Simple steps and ingredients. The beauty of this Mexican dessert is its simplicity. Just a handful of ingredients, layer, and bake!
- Crescent sheets create flaky layers. They bake up golden and buttery without any fuss.
- Cream cheese filling sets up creamy. Beating until smooth helps the cheesecake layer bake evenly and slice cleanly.
Churro Cheesecake Bars Ingredients
Cinnamon Sugar Mixture
- Sugar (½ cup): Combines with cinnamon to create the signature sweet coating.
- Cinnamon (2 tablespoons): Adds warm flavor that gives these bars their churro taste. Add a little nutmeg to the cinnamon sugar, or add a combination of cloves, allspice, and ground ginger.
Filling
- Cream cheese softened (2 eight ounce packages): Creates a smooth, rich cheesecake filling. Softened cream cheese will become fluffier when beaten, which helps create that traditional cheesecake texture.
- Sugar (½ cup): Sweetens the filling and balances the tang of the cream cheese.
- Egg (1): Helps set the cheesecake layer for a creamy but sliceable texture. Room temperature egg will be best incorporated with the other ingredients.
- Vanilla extract (1 teaspoon): Adds classic sweetness and enhances flavor. For the best flavor, we always use 100% pure vanilla extract.
Crust
- Refrigerated Pillsbury crescent dough sheets (2 eight ounce cans): Forms the flaky top and bottom layers that bake up golden and soft. Or use crescent rolls, unrolled with the seams pressed together.
How to Make Churro Cheesecake Bars
PREP. Preheat the oven to 350°F.
CINNAMON SUGAR. Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
CHEESECAKE LAYER. In a medium bowl, beat cream cheese with an electric mixer till smooth. Add the sugar, egg, and vanilla, and beat till smooth and creamy. Set the cheesecake filling aside.
ASSEMBLE. Spray a 9×13 inch pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
Unroll the 2 sheets of Pillsbury crescent dough and carefully lift them into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent roll sheets fits better.
Spread the cream cheese layer evenly over the dough.
Unroll the second can of crescent dough, trimming the long sides an inch or so, and place it on top of the filling.
Sprinkle the remaining cinnamon sugar on top of the dough.
BAKE. Bake for about 30 minutes or until golden brown. If desired, serve topped with Whipped Cream and a drizzle of Chocolate Syrup or Caramel Sauce.
Kristyn’s Recipe Tips
- If you can’t find the crescent dough sheets, use crescent roll dough; just be sure to pinch the seams together so it resembles one complete sheet.
- To combine a smooth filling, use room-temperature eggs and cream cheese.
- Stick with cinnamon and sugar for the signature churro taste, but other warm spices can be added.
- Make sure cream cheese is fully softened for a smooth filling with no lumps.
- Let bars cool completely before cutting for clean slices.
- Chill before serving if you prefer a firmer cheesecake texture.
Churro Cheesecake Bars
Equipment
Video
Ingredients
Cinnamon Sugar Mixture
- ½ cup sugar
- 2 tablespoons cinnamon
Filling
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Crust
- 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets
Instructions
- Preheat the oven to 350°F.
- Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9×13 inch pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough and carefully lift it into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent dough fits better.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough trimming the long sides an inch or so and place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake for about 30 minutes or until light brown.
Notes
- If you can’t find the crescent dough sheets, use crescent roll dough; just be sure to pinch the seams together so it resembles one complete sheet.
- To combine a smooth filling, use room-temperature eggs and cream cheese.
- Stick with cinnamon and sugar for the signature churro taste, but other warm spices can be added.
- Make sure cream cheese is fully softened for a smooth filling with no lumps.
- Let bars cool completely before cutting for clean slices.
- Chill before serving if you prefer a firmer cheesecake texture.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep leftovers in an airtight container in the fridge for up to 3 days. If you don’t want to eat them cold, reheat them in the microwave for 5-15 seconds.
Place a layer of parchment paper or plastic wrap between each bar, and put them in an airtight container. They’ll last in the freezer for up to 3 months. Let them thaw in the fridge before eating or reheating.
More Like This
Churro Recipes
Cheesecake
Sopapilla Cheesecake
40 mins
No-Bake Cheesecake Bars
4 hrs 25 mins
Easy No Bake Cheesecake
6 hrs 30 mins
No Bake Chocolate Cheesecake
4 hrs 15 mins
Collections
This recipe was originally published December 2017.
How do you get your filling so thick? Mine came out thin.
The filling can come out thin if the cream cheese is too soft or warm before mixing. Try using fully softened but still cool cream cheese and beat it just until smooth (overbeating can loosen the texture). Chilling the bars before slicing will also help the filling set thicker.
Made these a few times and really enjoy them. They have been well-received at church potlucks as well. I do add an extra egg yolk and a dollop of sour cream but other than that I just make it as written. So easy and delicious.
Yay! I’m so glad you liked it so much and thanks for sharing your own tips.
These were a hit! I enjoyed them served cold.
Awesome! I’m delighted it turned out so well for you.
Can 8 make a 1/2 tray
To make half of a tray, half the recipe ingredients and bake in a 9×9-inch pan and bake for 15-20 minutes.
I’ve had a friend make these – question… I need to make six batches for a pre-cinco de mayo party next weekend…
Should I extend the time for cooking time?
I would probably bake one batch at a time & stick to the same time on the recipe. I don’t like putting two in the oven, since one is either under baked or one gets over baked. But, that’s just me. If you add two in the oven, then I would use the same time, then you may need to add more time, keeping an eye on it. Good luck!
Can you leave off the top layer of dough?
Your making it so you can do whatever you want
The picture has three layers, but it seems the recipe only builds two layers? Help!
The recipe should build three layers. The first layer will be the cinnamon sugar and crescent roll dough on top of that. Then you’ll all the cream cheese mixture and then top with the other crescent roll dough and top with the rest of the cinnamon sugar. Steps 4-7 list it all out. Hope that helps!
The picture at the top of the page looks like 3 squares stacked on top of one another. Thats what is making it look like it’s a 3 layered cake but it isn’t.
Can I use biscuits instead and roll them out pinching them together??
You could try. The texture will be different with biscuits. I haven’t actually made them using biscuits, so I would recommend the crescent rolls. But, if you use them, you’ll have to let us know how they turn out. 🙂